2895results about How to "Strong fragrance" patented technology

The invention provides intelligence-reinforcing health-care dried bean curd. The intelligence-reinforcing health-care dried bean curd is processed from raw materials of, by weight, 100 parts of black soybeans, 4-6 parts of Chinese hawthorn seeds, 1-3 parts of black sesame, 1-3 parts of walnut, 3-5 parts of loofah, 3-5 parts of kiwi fruit, 4-6 parts of longan pulp, 5-7 parts of grapes, 3-5 parts of ginseng, 4-6 parts of poria, 2-3 parts of dens draconis, 1-2 parts of polygala root, 1-2 parts of acanthopanax and 1-2 parts of sunflower discs. The intelligence-reinforcing health-care dried bean curd is prepared by boiling the intelligence-reinforcing raw materials to soup, soaking the raw beans, using mixed liquor of the nourishing soup and water as soybean milk grinding water for soybean milk grinding, filtering, boiling soybean milk, adding intelligence-reinforcing flavoring materials, pointing halide, pressing, marinating, packaging and sterilizing. The dried bean curd has nutrient of conventional dried bean curd, as well as has functions of intelligence reinforcing and health care, and is aromatic in taste.

The present invention discloses cool and refreshing and summer heat-relieving soybean milk. The soybean milk is characterized in that the soybean milk consists of the following raw materials in parts by weight: soya beans 100-120, mung beans 80-100, lotus seeds 20-30, fresh lily 10-20, Chinese water chestnuts 10-15, sugarcanes 10-15, fresh lotus leaves 20-30, honeysuckles 10-20, white chrysanthemum 5-10, liquorice roots 10-15, menthe 5-15 and a proper amount of water. Beans and fruits are added into the soybean milk so that the soybean milk can play a good summer heat-relieving effect with synergistic action, and the soybean milk is good in mouthfeel, rich in fragrance and rich in nutrition. In addition, cool and refreshing and summer heat-relieving traditional Chinese medicines are added into the soybean milk so that the soybean milk can help people to relieve thirst, general fever, loss of appetite and other discomfort symptoms.

The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.

The invention discloses a health-care soy sauce, prepared from the following raw materials in parts by weight: 40-70 parts of soybeans, 30-65 parts of bran, 35-70 parts of wheats, 0.1-5 part(s) of seasonings, 2-10 parts of traditional Chinese medicine nutrient solution, 5-20 parts of edible salt and 20-50 parts of water. The traditional Chinese medicine nutrient solution is prepared from the following raw materials in parts by weight: 1-5 part(s) of poria cocos, 3-5 parts of chrysanthemum, 2-7 parts of hawthorn, 1-5 part(s) of liquorice, 2-5 parts of semen cassiae and 1-3 part(s) of medlar. The health-care soy sauce provided by the invention is prepared through the steps of stewing, starter propagation, dilute-state high-salt fermentation and the like; and a production process of the soy sauce is simple and is low in production cost. As the Chinese medicinal herb components such as the poria cocos, the chrysanthemum and the hawthorn are added into the health-care soy sauce, the health-care soy sauce is good in taste and delicious in flavor, also has the functions of reducing blood fat, clearing away heat and toxic materials, preventing cancer and improving human body immunity, and is beneficial to health if being taken for a long time.

The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.

The invention provides a flavor curing method of sauced loobah, the method adopts the steps of pickling, roll-kneading, cooking, cooling, sterilization, and the like to process raw materials; the sauced beef produced by the invention has uniform flavor, strong aroma, lasting aroma and can avoid the shortcomings of different flavors of the different batches of the products caused by flavor loss during the repeated usage of soup stock, thereby really realizing the standardized production of the traditional sauced loobah products.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The invention provides a novel microbial fertilizer special for tobaccos. The fertilizer comprises the following components in parts by weight: 5 to 25 parts of a complex microbial inoculant and 75 to 95 parts of a carrier, wherein the complex microbial inoculant contains 1.6 to 8 hundred million cfu / g of bacillus subtilis, 1.6 to 8 hundred million cfu / g of bacillus licheniformis, 0.4 to 2.0 hundred million cfu / g of trichoderma harzianum and 0.4 to 2.0 hundred million cfu / g of calicheamicin streptomyces hygroscopicus; the carrier is a powdered material which are made by performing microbe fermentation and decomposition on rape seed cakes, bean pulp cakes and sesame-seed cakes, and then performing drying and sieveing. The microbial fertilizer contains bacterial strains for antagonizing fungus pathogenic bacteria, bacterial strains for preventing and curing the breeding of soil pathogenic bacteria, bacterial strains for improving the soil environment and the like. The carrier is fermented three-cake fertilizer. The invention also provides a preparing method for the microbial fertilizer. The microbial fertilizer special for the tobaccos, provided by the invention, is powder, is capable of absorbing the water and preserving the moisture. The fertilizer is mainly used as the base fertilizer when fertilizing, the soil fertility can be improved, the nutrient absorption of crops is improved, the diseases of a plurality of crops can be prevented, and the quality and the yield of tobacco leaves can be effectively improved.

The present invention relates to fowl product and is especially one kind of chicken powder and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

The invention discloses a biological organic compound fertilizer which comprises the following components in parts by weight: 50-75 parts of organic compound containing amino acids, 15-35 parts of humic acid compound fertilizer, 5-15 parts of bone meal, 0.05-1 part of EM animalcule bacteria and 0.05-1 part of accessory, wherein the organic material containing the amino acid is selected from dry traditional Chinese medicine residue or dry methane residue, the humic acid compound fertilizer comprises humic acidic ammonium, humic acid potassium and humic calcium phosphate, and the accessory comprises humic acid and one or a plurality of components selected from urea, ammonium bicarbonate, calcium superphosphate, ammonium phosphate and triple superphosphate. The effective viable count in the biological organic compound fertilizer is larger than or equal to 200 million / g, the organic matter weight percentage is larger than or equal to 25%, and the weight percentage of NPK total nutrient islarger than or equal to 10%. The invention also discloses a preparation method of the biological organic compound fertilizer. The biological organic compound fertilizer is a green environmentally friendly manure which can increase crop yield and quality.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention discloses seasoning and a preparation method thereof. The seasoning is mainly formed by myrcia, anise, cinnamon, angelica dahurica, amomum tsao-ko, fennel, cloves, momordica grosvenori, angelica sinensis slices, valeriana tangutica batal, dried thyme, atpinia officnarum hange, liquorice, pericarpium citri reticulatae, nutmeg, jambolan, black pepper, coriander, aucklandia and amomum fruits, jasmine, cumin, alpinia galanga, amomum kravanh, wild peaches, zingiber kawagoii hayata, radix aucklandiae, white seeds, thick broad-bean sauce, chilli powder, hotpot seasoning, spicy girl (chilli sauce), shallots, onion, caraway, peking sauce, beef tallow, canola oil, flavor fragrant elements, beef flavor, chicken flavor, salt, monosodium glutamate, chicken powder, garlic bulb, pepper, pickled peppers and fermented soya beans according to certain weight part matching. According to the scheme, the made seasoning can be used for cooking baked fishes, lobsters, drying pots, stewed chickens and the like which are fresh and peppery in flavor, peppery and fragrant, aromatic in flavor and capable of leading a person to endless aftertastes; in addition, the seasoning can be used for modulating all raw eaten food such as cold dishes.

The invention relates to a planting method of selenium-rich passiflora edulis. The variety of the planted passiflora edulis is Tainung No1. The planting method comprises steps as follows: land selection, land preparation, field planting, shelving, training and pruning, fertilizer and water management, field management and pest control. According to the planting method of the selenium-rich passiflora edulis, a selenium-rich fertilizer fermentation broth obtained through fermentation of inorganic selenium fertilizer is sprayed to leaf surfaces and fruits of the passiflora edulis, the average single fruit weight of the produced passiflora edulis is 63 g, the maximum single fruit weight is 125 g, the fruit juice is reddish yellow and has strong fragrance, the acidity is 2.14%, the highest selenium content can reach 12 mu g / kg, the sweetness reaches 23% Brix, the fruit juice rate is up to 34%, the color and luster are bright, the yield is high, pollution is prevented, and five crops are harvested every year.

The invention discloses a softening clothes washing condensate ball and a preparation method thereof.The clothes washing condensate ball is prepared from 25% to 35% of heterogeneous C13 fatty alcohol-polyoxyethylene ether, 10% to 20% of fatty alcohol-polyoxyethylene ether (9EO), 10% to 20% of polyoxyethylene fatty alcohol sodium sulfate, 5% to 10% of fatty alcohol-polyoxyethylene ether (7EO), 1.5% to 2.5% of washing synergist WR, 1.5% to 2.5% of alcohol alkoxylate, 0.8% to 1.5% of cationic softening agent, 0.02% to 0.05% of bactericide, 0.5% to 1.0% of microcapsule essence, 0.01% to 0.03% of alkaline protease and 20% to 38% of solvent (propylene glycol).The softening clothes washing condensate ball has the advantages of being high in fragrance giving performance, safe and convenient to use, good in washing capacity and softening effect and the like.

The invention relates to the technical field of dairy product processing, in particular to a processing method for natural cheese suitable for the taste of Chinese people. In the method, fresh milk is pasteurized after being filtered, purified and standardized, and is then cooled to the curding temperature, compound starter is first added for preacidification, the acidity is then regulated, calcium chloride and compound rennin are then added, curds are formed by heat preservation and then cut into curd blocks, whey is discharged after the curd blocks are stirred and heated and the temperature is preserved, and the curd blocks are taken out, added with salt and Chinese ham powder, molded, vacuumized and fermented to ripen under the constant temperature. The curding speed is high, the period of fermentation is short, the production cost is low, proteolysis and lipolysis are moderate, the bitterness is light, and since the tastes of the cheese, the acidophilus milk and the Chinese ham are mixed together, the taste of the produced natural cheese is more suitable for the taste of Chinese people.

The invention provides a preparation process for strong-flavor tea-seed oil. The preparation process comprises the following steps: firstly, crushing tea-seed dregs; then, adding water of certain volume to be mixed with the crushed tea-seed dregs, adding alkaline protease of certain amount to the mixture to carry out enzymolysis for certain time, carrying out enzyme deactivation to obtain enzymatic hydrolysate, adding leached and refined tea-seed oil to the enzymatic hydrolysate, heating the mixture to 130-145 DEG C, and mixing the mixture for reaction for 30 minutes; and finally, cooling and filtering the mixture to obtain the strong-flavor tea-seed oil. Through detection, the strong-flavor tea-seed oil prepared by the preparation process disclosed by the invention has color and luster of color yellow 30 and color red 2.1, an acid value of 0.4 mg of KOH / kg, and a peroxide value of 7.8 mmol / kg, thus reaching the standard of national first-level edible oil. Moreover, the extraction rate of the tea-seed oil under the condition is 38.71%, which is higher than the extraction rate in the traditional method by 9.85%.

The invention discloses a technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid. The technology comprises the following steps: (1) a seed liquid is prepared from lactobacillus plantarum and inoculated to the yellow serofluid for fermentation, and Suanjiang is obtained; (2) the final pH value of the Suanjiang obtained in the step (1) is regulated to 3.8-4.0 with food-grade glacial acetic acid, and a tofu coagulant is obtained; (3) cooked soybean milk is prepared from soybeans through impurity removal, cleaning, soaking, mashing, residue removal and boiling; (4) the tofu coagulant obtained in the step (2) is added to the cooked soybean milk obtained in the step (3) in a segmented manner for curdling until a precipitation phenomenon is observed, a product is poured into a frame where tofu cloth is laid, and subjected to tight packaging with a mesh, flat covering, self-draining and pressurizing, pressure is kept, pressing is performed for a fixed period, and the Suanjiang tofu is obtained through forming. The technology has the advantages that the technology is simple, the operation is convenient, the stability is good, continuous production can be realized and the like, and technical support is provided for industrial mass production.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention provides a high-moisture feed for piglets, which is prepared by adding a certain amount of thickener which can quickly absorb water to swell in common pannage to obtain powdery material, mixing with a certain amount of water, and finally adding coagulation aiding material to obtain colloidal feed. The high-moisture feed is used for supplementary feeding piglets, aiding ablactation of the piglets, reducing the ablactation stress or is used for supplanting moisture for piglets in long-distance transportation.

The invention discloses a preparation method of a high-nicotine tobacco extract. The preparation method of the high-nicotine tobacco extract belongs to the field of tobacco additives, and mainly comprises three steps of raw material pretreatment, subcritical extraction and molecular distillation. A baking process is adopted for pretreating tobacco leaves, so that reducing sugar of tobacco and a nitrogen-containing compound are promoted to generate maillard reaction, substances such as pyrone and furanone are produced, the baking aroma is improved, the reducing sugar content is reduced, the suction offensive odor is reduced, meanwhile, combined-state nicotine in the tobacco leaves is converted into a free state, and the content of the free-state nicotine is improved. A weak polar solvent is adopted for subcritical extraction, so that the extraction rate of tobacco feature aroma substances and the free-state nicotine can be improved; and low-temperature molecular distillation is combined, so that low-boiling-point aroma substances and the nicotine can be effectively enriched, the damage on thermosensitive substances due to high temperature is avoided, and meanwhile, the content of macromolecular substances such as pectin and protein in an extract is reduced. The method is simple in preparation process, simple and convenient to operate, and suitable for industrial production and application.

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

The invention relates to a blood nourishing and essence strengthening health paste preparation method, wherein the blood nourishing and essence strengthening health paste specifically comprises oats, black rice, red dates, black sesame, black beans, soybeans and rock candy. The preparation process comprises: carrying out low temperature baking on the raw materials to achieve a completely-cooked state, mixing, and crushing to obtain the finished product paste raw material. According to the present invention, the low temperature baking is used, such that it can be ensured that the nutrients of the raw materials are not lost, no odor is generated, the aroma is mellow, and the excessive internal heat can not be produced after eating the paste; and each raw material is rich in nutrition, and the six raw materials are combined to prepare the paste product, such that the health effect is significant, and the paste product becomes the health paste product with characteristics of uniqueness, high quality, and balanced nutrition.

Organopolysiloxanes which contain a fragrance alcohol Y—OH bonded via a betaine ester group having the structure —N+R1R2—CH2—C(O)OY, cleave off the fragrance alcohol under acid conditions and are resistant to hydrolysis in the neutral and weakly basic range. The organopolysiloxanes adhere to textile fibres, skin or hair and are suitable as perfume components for textile treatment agents and personal care products.

The invention relates to an instant rice food comprising the following raw materials (by weight ratio): oat 20-30 parts, black wheat 5-10 parts, Chinese sorghum 20-25 parts, buckwheat 15-20 parts, maize particles 15-20 parts. The food is prepared through the steps of immersing, boiling, immersing, and boiling again.

Disclosed is a processing method for avena sativa rice, comprising selecting stock husk avena sativa seeds, grading, decorticating, enzymes inactivating, screening, drying, and packaging. A decortication machine is used to decorticating avena sativa seeds, without seeds breakage. The decortication ratio maintains at 6% by adjusting space according to seed size. Enzymes inactivation is carried out by treating with steam, at 100 DEG C, for 20min, or treating with high pressure water steam for 10min; by using a hyperthermia instant enzyme inactivation method, lypase, proteinase and amylase can be inactivated in 20s. After that, screeing, drying and packaging are carried out. The method is provided with simplicity, avena sativa rice produced thereby has a long preservation time, and the precessing time is short.

The invention discloses an oolong tea processing method. According to the processing method, a deterioration process is combined with a fermentation process to prepare the oolong tea which is light orange yellow in soup, aromatic in fruit flavor, sweet in taste, and continuously pleasant in taste. The processing method comprises the following technological steps: picking of fresh tea leaves; deterioration; cooling of the tea leaves; fine manipulation of the tea leaves; re-deterioration; rolling; fermentation; drying; finishing. The processing method disclosed by the invention can be used for breaking through the conventional processing method and reducing the content of tea polyphenol and caffeine in the tea; due to content reduction of the tea polyphenol, the fresh degree of the tea is reduced, so that the mellowness of the tea is improved; due to the content reduction of the caffeine, the sweet degree of the tea is improved, so that the tea preferably satisfies the taste requirements of people in drinking.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses a method for preparing purple sweet potato crispy chips. The method comprises the following steps: picking raw materials, washing, peeling, slicing, blanching, cooling, draining, fast-freezing, deep-frying in oil under vacuum, deoiling and packaging. The purple sweet potato crispy chips have a crisp taste and a mellow fragrance, have the effects of clearing the bowels, eliminating toxins in the liver, lowering blood lipid level, reducing blood pressure, promoting digestion, protecting against oxidation and relieving constipation, are snacks beneficial for health and suitable for people of all ages, and have broad market prospects.

The invention relates to a method for preparing a flavored dried poultry egg, which is characterized by comprising the following steps: mixing 100 parts of whole poultry egg liquid by weight and auxiliary materials uniformly according to a proportion, and standing the mixture at the temperature of between 0 and 25 DEG C; pouring the stood liquid into a non-viscous die, shaping the liquid through two process parameters of adjusting the pH value to between 4 and 6 or between 9 and 11 and adjusting the temperature to between 60 and 121 DEG C to form protein gel with good elasticity and hardness; taking out the shaped material from the die, and cutting the materials into chips with different shapes and sizes as required; baking the material for 5 to 50 minutes at the temperature of between 120 and 200 DEG C or frying the material for 30 seconds to 5 minutes at the temperature of between 120 and 200 DEG C; taking the baked or fried dried poultry egg out, and flavoring the product; then packing the flavored product by using a plastic composite film packing bag; sterilizing the packed product by using microwave; and cooling, labeling, coding and encasing the sterilized product to obtain the flavored dried poultry egg.